Description
A moist and delicious lemon bundt cake topped with a sweet glaze.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour (plus more for dusting)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon lemon zest (from 1 lemon)
- 1 cup lemon flavored Greek yogurt
- 2 cups powdered sugar
- 2–3 tablespoons lemon juice (freshly squeezed from 1 lemon)
- 1/4 teaspoon lemon extract
Instructions
- Preheat your oven to 325 degrees F. Grease and lightly flour a bundt pan. Set aside.
- Beat 1 cup unsalted butter until light and fluffy in a stand mixer on medium speed. Slowly add in 3 cups granulated sugar and continue to beat with the mixer for 5 minutes, scraping down the sides every few minutes.
- Add in 6 large eggs, one at a time, mixing until completely incorporated before adding the next egg. Pour in 1 teaspoon almond extract and 1 teaspoon lemon extract and mix.
- In a medium mixing bowl, whisk 3 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, and 1 tablespoon lemon zest together until combined.
- With the mixer on low speed, add half of the dry ingredients and mix until just combined. Add 1 cup lemon flavored Greek yogurt, mix, and then add the rest of the dry ingredients.
- Pour the cake batter into the pan and spread it out into an even layer. Bake for 1 hour and 25 minutes or until a toothpick inserted into the center (between the tube and pan edge) comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the pan. Place an upside-down plate on the top of the pan. Then flip everything over so that the cake is now on the plate and right side up. Allow to cool completely.
- In a medium mixing bowl, whisk together 2 cups powdered sugar, 2-3 tablespoons lemon juice, and 1/4 teaspoon lemon extract.
- Once the cake is completely cooled, drizzle the glaze over the top, letting it run down the sides as well. Cut the cake into slices and serve.
Notes
- Make sure to use fresh lemon juice for the best flavor.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg